Emmer Wheat

What is Emmer Farro?

Emmer wheat or Farro is an ancient type of wheat that along with Einkhorn are
believed to be the parent plants of all Durum wheats.

The seed was first cultivated in Babylonia around 7000 B.C.. It would have been the dominant crop in the Middle East during old testament
times. Although in the Bible the word Emmer was often translated as Spelt (a relative of Emmer
wheat eaten much later in history). It was however Emmer and Barley that
were the main cereal crops grown in Egypt and later in Rome.

Over time, Emmer wheat was replaced by other forms of wheat that had higher yields and were free threshing (grains that can be removed from their
husks without pounding or grinding). Domesticated Emmer became a relic crop and wild Emmer was actually a lost species until it was rediscovered
in 1906 growing wild in Israel by the
Sea of Galilee.

Emmer Today

Today, Emmer is popular in Italy where it goes by the name of Farro. The word Farro is a general term for hulled wheat so other grains like Spelt
are often called Farro. However, traditionally speaking, Farro is Emmer wheat. It usually comes semi-pearled as the result of processing
to remove its husks. It is used in a number of ways in Italian cooking but is most popular boiled whole and served like a risotto. It is also used to make pastas.

Health Benefits

Like other ancient varieties of wheat, Emmer is high in protein, fiber, and minerals. When combined with legumes it makes a complete protein.
It also has a gluten structure that is different than modern wheat so people with gluten allergies can usually eat it without any problems.

How To Cook?

Combine 1 part grain with 2 parts liquid. Bring to a boil then simmer, uncovered, for 30 minutes or until all the water has been absorbed. Fluff
with a fork and let stand 5 minutes.

Where to Buy?We've put together a list of online sources with reasonable prices to help make your search for this ancient
whole grain easier and affordable:

Amazon
To make your search easier, click on our Amazon link, we have already organized all of the
Emmer products for you. Amazon has a variety of prepackaged organic and non-organic whole grains,
grain products, and related items. Their shipping prices are reasonable and on some products, free.

www.marxfoods.com
Marx Foods offers this ancient grain in many forms, including flour, berries, and flaked.

Favorite Recipes

Substitute Emmer flour for whole wheat in any of our delicious whole
wheat bread recipes to create a taste from the Old World.

Warm Italian Farro Spring Salad

This is an adapted version of a recipe by Skye Gyngell.
This simple, seasonal, late-spring salad can be offered as an Italian appetizer.

Ingredients (Serves 1)

250g/8oz emmer (cooked according to our directions)

460g/2 oz cooked fava beans

8 asparagus spears, chopped into thirds, quickly blanched

60g/2 oz peas

125g/4oz spinach, coarsely chopped

4 tablespoons extra virgin olive oil

Juice of one lemon

Sea salt and freshly ground black pepper

Directions

In a medium saucepan bring several cups of water (enough to cover the vegetables) to a boil. Add
the fava beans, asparagus, and peas. Cook just long enough to blanche (1 - 2 minutes).

Rinse the spinach in cold water. Cook the spinach in a dry pan over low heat until the spinach begins to wilt. Remove quickly and drain in a colander.

Place the cooked emmer, spinach, peas, fava beans, and asparagus into a bowl and mix with the olive oil and lemon juice.

Season with sea salt and black pepper. Toss lightly and serve immediately while everything is still warm and fresh.

Italian Farro Soup

This is an adapted version of a recipe by Matthew Fort. It pays homage to the flavors of Central Italy.

Ingredients (Serves 4)

2/3 cups emmer

2/3 cups pearl barley

2/3 cups chickpeas

2/3 cups lentils

1 tablespoon extra virgin olive oil, plus extra for drizzling

2 onions, finely chopped

2 carrots, finely chopped

1 bunch parsley, finely chopped

Directions

Bring 3 cups of water, lightly salted, to a boil. Add the emmer and pearl barley. Bring to another boil then simmer,
uncovered for 30 minutes or until the water is absorbed. Fluff with a fork and let stand 5 minutes.

In a separate pot cook the chickpeas and lentils according to package directions.

In a frying pan, lightly saute the onions and carrots just until the onions are translucent.

In a stockpot, add all of the ingredients and cover with enough water to create the desired
consistency. Bring to a boil, then season well with salt and pepper.